Ditch the Velveeta in favor of this Chili Con Queso! Made with real cheese and flavored with roasted tomatoes and hatch chiles, you will never make Chili Con Queso any other way again!
This week, we’ve been having a bit of a “fiesta” around here… the occasion being the arrival of an ENTIRE case of Hatch chiles from Melissa’s Produce!
If you haven’t become acquainted with Hatch chiles, let me introduce you….
These my friends are Hatch chiles. Now, you might not think these are the most beautiful things you’ve ever seen – but remember, looks can be deceiving. These famous southwestern chiles are named after the original growing area of Hatch, New Mexico and are prized not only for their meaty flesh but also for their typically mild- medium heat. When roasted, they have an almost floral aroma and a touch of sweetness to them – and let me tell you they are the BEST roasted chiles you will ever have.
End of discussion.
So, why all the fuss and bother now? Well, these chiles are only in season for a very short time – and so “those in the know” buy up a bunch, gorge themselves on them and, if they are smart, freeze some of the roasted chiles for later.
Which is exactly what I did – in that order.
Now, if the idea of roasting a caseload of chiles is NOT on your top 10 Favorite Things to Do in the World list well… you are going to love me for this one… there are “chile roasts” going on all over the place where you can buy already roasted Hatch chiles.The wonderful people at Melissa’s Produce have even put together a list of various “chile roastings” around the country for your convenience.
Uh huh, you heard that right – you can buy FRESHLY ROASTED Hatch chiles and then can get right down to the best part – the cooking and eating!!!
I decided to start with the classics – or in this case Chile Con Queso – which to my mind is one of the best ways to start off any fiesta. But this is NOT your Velveeta and canned tomato version. No siree. These chiles deserve something much better – and that is exactly what they got. This just “might” be the best Queso I have ever made and although it requires a few more steps then cutting up some cheese, opening a can and nuking it in the microwave I can promise you it is worth the effort.
Really.
Ditch the Velveeta in favor of this Chili Con Queso! Made with real cheese and flavored with roasted tomatoes and hatch chiles, you will never make Chili Con Queso any other way again!
- 1 cup finely chopped onion
- 2 Tbsp. canola oil
- 2 Tbsp. flour
- 1 tsp. cumin
- 1 cup whole milk
- 2 cups grated sharp cheddar cheese do not use pre shredded
- 3 roma tomatoes
- 3 Hatch chiles
- 3 Tbsp. minced cilantro optional
- Tortilla chips or fresh tortillas for scooping and eating
Pre heat the broiler.
Line a sheet pan with foil.
Cut the tomatoes in half lengthwise and place cut side down on foil lined pan.
Place chiles on pan and place pan under the broiler.
Broil for 5 - 7 minutes until skin is blackened. At this point the tomatoes will probably be done. If so, remove them and place them in a ziploc bag. Turn the chiles over to roast on the other side.
Roast for an additional 5 - 7 minutes or until chiles are dark brown and the skin has blistered.
Remove chiles and add to the ziploc to steam.
When the tomatoes and chiles are cool enough to handle, remove them from the ziploc.
Skin and de seed the tomatoes and chiles and cut into bite size pieces. Set aside. (This can be down a day ahead. Refrigerate chiles and tomatoes separately(.
In a medium saucepan heat the canola oil over medium heat.
Add the onions and cook - if onions start to brown lower the heat. Cook for 4- 5 minutes or until the onions are softened and translucent
Increase the heat to medium high and add the flour and cumin, stirring until a paste forms.
Reduce heat to low.
Add the grated cheese a tablespoon at a time stirring to melt the cheese. When the cheese has melted, add another tablespoon of cheese. Don't add the cheese all at once - the key to a smooth, luxurious queso is cooking it over low heat and adding the cheese gradually.
When all the cheese has been incorporated, add the chiles and tomatoes.
Taste and add salt and pepper if desired. If the queso is too thick, add a little milk to thin it out.
Serve hot with tortilla chips and/or fresh corn tortillas.
Hi – thank you for the recipe. I followed the recipe completely and queso tasted grainy and needed a lot of salt. I suppose the grainy texture was from the flour? The need for excessive salt may have been that I used organic cheese? Any thoughts? Thank you,
Hi Vero!! This is one of those times I wish I could be in the kitchen with you. There are two possible reasons the queso can come out grainy. The first is that after you add the flour and then add the milk, the flour needs to be thoroughly dissolved without any lumps! I find that adding the milk slowly and stirring thoroughly works very well. You want a smooth texture!! Second reason would be if you added the cheese too quickly. You need to add it very slowly, allowing the cheese to completely melt and incorporate into the milk mixture before adding the next tablespoon full. I know it takes awhile, but the results are sooo worth it. As for needing more salt, it definitely could be the cheese! It’s amazing to me how the same type of cheese can vary so much in it’s salt content!
Is this something you could take to a potluck or when it gets cool would it be kind of globby?
Hi Julia!
This one is definitely better if you make it and then eat it! Because of the cheese, it doesn’t hold well :-(. However, you could make it at the potluck if you have access to a stove (or you could even bring a portable gas burner!!!). All the ingredients can be prepped ahead. All you’d need to do is add a little oil to your pan, add the flour, and then proceed with the recipe as written!!!!
I live about 50 miles from Hatch. The chilis around here are fantastic.
Be sure to check out all varities from around here, all are great.
Hi Bill!!
Thanks so much for stopping by!! I’ve been reading up on all the chiles grown in the Hatch area and you are right – they all sound fantastic!
Nancy, I love your con queso recipe! Glad to see you using NM chile. If you visit my blog you’ll see that I’m a lover as well. I’m doing a whole series on NM chiles this month. Your con queso fits right in!
Can’t wait to check out your recipes – I am absolutely in love with hatch chiles – just hope I roasted and froze enough to last me until next season!
Pfew! I thought you were in Dallas too long and brought back some Velveeta and Rotel! Of course you didn’t! : )
Nah…. I figure if you are gonna indulge it better be over the top… and I have to say, this version of Queso is definitely that!
Now this chili con queso I have to try. Bookmarked!!!
I hope you like it!!! Thanks for stopping by the Table!
Love Hatch chiles…this looks amazing!
Definitely decadent… but definitely worth it!
That looks really good. I really like the picture.
Hi Helene,
Thank you so much and thank you for stopping by the Table!
Well I feel like I’m missing out! I’ve never heard of Hatch chiles before, maybe I’ve had them and didn’t know what they were called? Regardless, I must find some now!
I think you will like them Sylvie! They have an almost floral aroma and range in heat!
I’ve been busily roasting hatch chiles myself! Made some potato and hatch chile hash for brunch – alas, no pictures tho. Your queso looks dangerously delicious!
That hash sounds wonderful – I still have some chiles and was thinking of making something like that myself!
I am so loving this queso! Don’t put it in front of me because I wouldn’t be able to stop
I know the feeling – my husband kept cruising by and dipping his finger in….. (sigh)
Those chills sound like such the score! Love the dip 🙂
Thanks Marla!
It is definitely worth the effort to make!
I say Chili con Wanto. Yes, I’m a bit something today but it’s how I feel.
I love that!!! Gonna have to make use of that one in the future!
Get thee to the Latin market is what I am reading between the lines. I’ll heed the advice and hit the store today. GREG
Yes indeedy!! Although with all the chili roasts going on you might just find them at your local mercado!!
Oh, I too am a big fan of the Hatch chile. So happy to see a version of queso without Velveeta — sure, it may not be traditional, but it seems much more delicious than the classic, if you ask me.
It definitely is and I think worth the efffort – if you are going to indulge it should be over the top IMO:-)!!
Such a easy and healthy dip..would be great to pair it with my broiled veggies!
Excellent idea Sajeeta (BTW – I love your name – it’s beautiful!)
Thanks for stopping by!!
Love Hatch and Melissa’s – can’t wait to get my box when we return!!!
Hopefully, that box will ease your woes at being back home!!! Can’t wait to see what you do with them!
wow. Good thing I read your post just before going to the farmers market. I gotta get me some Hatcho!
xoxox
B
You definitely need a little “hatch” love in your life !!!
Wow. This dip looks amazing. I pretty much love all chilies!
Me too Allison and these have such a wonderful flavor… gonna miss them when they are gone!
I would like to stick my hand right into my computer screen and eat this whole bowl. I am huge fan of this kind of comfort food. Forget the salad or the steamed brocolli, give me a huge bowl of this goodness! You rock, Nancy!! xx
I knew we were kindred spirits!!!
hehe. Now we’re talking! Thanks!
Ooooh, I have a weakness for chile con queso. Then again, how can anything go wrong with melted cheese and delicious chiles? I actually received some of these in the CSA and didn’t really know what to do with them. Hopefully I get them again, b/c I know now!
Have my fingers crossed that some more chiles are headed your way because they are truly amazing!!!
Buenos dias Nancy! I love Hatch chiles! In fact just drove past a couple of rosting set ups on my way home from the store last night. They are all over in Northern AZ.
One of my favorite things in this world is queso. Such a versatile product. I try to keeo it on hand. Your recipe, (other than the 30 hours of preparation time) ;0) is one I will try for certain.
He he…
Well, if you have the roasted chiles and do the tomatoes ahead, it really isn’t bad… and so worth the effort!!! I’ve been playing with a salad dressing using the chiles as well… going a little “loco” around here….
Nancy, I’m still wondering where the thirty HOURS come in. I think maybe an hour tops even with roasting the chiles yourself.
If you do a salad dressing let me know.
Thanks Robyn,
I am still getting used to this new Ziplist Plugin – it should be 30 minutes versus 30 hours!!
mmmm…i wish i could [safely] eat that much queso. I love it so much it’s a tragedy that I can’t eat it! 😉 this looks far too amazing NOT to be eaten!
Don’t you hate that? Hmmm.. wish there was a “dairy free” version … but then I guess it really wouldn’t be “queso” would it? LOL!!!